Woggle HQ

A proper 2-course Christmas meal you could cook at camp!

Equipment you must collect before you start

• 1 wooden trestle table
• 1 double-burner gas stove + gas bottle (leade to tighten with spanner)
• Box of matches
• 1 large cooking pot + lid
• 2 frying pans
• Slotted turner
• 2 Sharp knives
• 2 chopping boards: RED = raw meat only, GREEN = veg only
• Veg Peeler X 2
• Colander 
• 2 Plastic spoons
• 2 Plates for judging, 2 for team to share
• Washing-up bowl, scrubbing brush,, 2 tea towels (water from the hatch)
• Food-waste bin is next to the hatch
• Bucket next to the hatch for pouring away liquids

Ingredients (what we have today!)

• 375–400 g pork mince (or veggie mince)
• ¾ pack smoked bacon lardons
• 1 large onion + 2–3 garlic cloves
• 1 jar white sauce (tomato sauce if dairy-free)
• 2–3 big spoonfuls cranberry sauce
• 1 pack dried pasta (gluten-free in the blue bag)
• Grated cheddar (or dairy-free cheese)
• Half packet sage & onion stuffing mix
• 1 cup frozen peas
• 2–3 carrots
• 8–10 Brussels sprouts
• 2 sausages + 2 rashers bacon (for pigs-in-blankets)
• 3 mince pies (served warm as dessert)
• Extra herbs & spices (ask a659 leader – sage, mixed herbs, pepper, etc.)

FOOD HYGIENE & SAFETY – DO EVERY SINGLE ONE!

• Wash hands with soap for 20 seconds before you start and after touching raw meat.
• Tuck your neckerchief in or turn it round backwards so it can’t dangle in the food.
• Roll sleeves up, tie long hair back.
• RED board = raw meat only │ GREEN board = veg only (never swap!)
• Cook pork mince until NO pink bits left.
• Clean as you go.
• A leader will check the gas bottle connection.

Step-by-step method

1. Set up table + stove safely (leader checks gas).
2. Big pot – half fill with water + big pinch salt → lid on → full heat to boil.
3. While waiting:
   • GREEN board → peel & chop onion, garlic, carrots (small pieces), halve/quarter sprouts
   • Get pigs-in-blankets ready: wrap each sausage in bacon
4. Water boiling → tip in ALL pasta, stir, timer 8–10 min.
5. Same time, large frying pan (medium-high):
   • Bacon lardons → crispy
   • Add onion + garlic → 2 min
   • Add pork mince → break up & cook till no pink
6. 2nd frying pan → fry pigs-in-blankets, turning until golden (8–10 min).
7. Drain pasta (adult help if needed), tip back into huge pot.
8. When mince is cooked, add to the large pan:
   • Whole jar white sauce
   • 2–3 big spoonfuls cranberry sauce
   • Carrots, sprouts, peas
   • Half mug stuffing mix + any extra herbs/spices
   • Bubble gently 4–5 min.
9. Pour mince/veg/sauce over pasta → mix well.
10. Stir in most of the cheese, sprinkle rest on top → lid on 3–4 min to melt.
11. While the cheese melts → warm the 3 mince pies ( on a plate over the huge pot) for 3–4 min.
12. Presentation for judges (2 courses, 2 plates!)
    • Plate 1 (main): Spoon pasta neatly, arrange sliced pigs-in-blankets on top.
    • Plate 2 (dessert): Put the 3 warm mince pies in the middle.
    • Stand proud and say “Merry Christmas – please enjoy your two-course meal!”
    • You are welcome to try the rest of the food yourselves

How to wash up properly

1. Scrape all leftover food into the food-waste bin by the hatch.
2. Pour any dirty liquid into the grey bucket by the hatch.
3. Fill washing-up bowl with hot water + squirt of washing-up liquid.
4. Wash in this order:
   • Cleanest first (cups/plates) → pans & greasy stuff last
5. Rinse in clean cold water.
6. Stack in drainer or dry with tea towels.
7. Wipe table clean and pack everything away neatly – leaders will check!

Merry Christmas and enjoy your meal!